360 ANSI Training: Food Safety Exam
Prep
This document contains essential study material for 360 ANSI food safety training. It is
structured to help you review key concepts and practice common exam questions and
answers, ensuring you are well-prepared for your certification.
General Food Safety Principles
People can contaminate food: accidentally, deliberately, or with unwashed hands
You should wash your hands: before putting on disposable gloves
A cook tasting sauces and sides must: use a clean spoon for each item
Why stock only brightly colored bandages for first aid supplies? So they can be more
easily be found should they fall into food.
Which one of the following contaminants is a physical contaminant? Hair
How long should you wash your hands? 20 seconds
Contamination of food items by other living organisms is known as: Biological
contamination
Which statement is NOT true about thermometers and temperature taking? Only
managers should take food temperatures.
What is the maximum number of hours that food can be held in the food danger zone?
4 hours
Bacteria most likely grow on the pH scale: below 7.0
Employees should never _____ in preparation areas. Spit or smoke
Kitchen door screens must have the right size mesh, no tears, and: the door is kept
closed as much as possible
One of the easiest and most effective ways to prevent Hepatitis A and Norovirus is:
good, proper hand washing
Which of the following is NOT a reason to refuse food items? the driver does not speak
English
Prep
This document contains essential study material for 360 ANSI food safety training. It is
structured to help you review key concepts and practice common exam questions and
answers, ensuring you are well-prepared for your certification.
General Food Safety Principles
People can contaminate food: accidentally, deliberately, or with unwashed hands
You should wash your hands: before putting on disposable gloves
A cook tasting sauces and sides must: use a clean spoon for each item
Why stock only brightly colored bandages for first aid supplies? So they can be more
easily be found should they fall into food.
Which one of the following contaminants is a physical contaminant? Hair
How long should you wash your hands? 20 seconds
Contamination of food items by other living organisms is known as: Biological
contamination
Which statement is NOT true about thermometers and temperature taking? Only
managers should take food temperatures.
What is the maximum number of hours that food can be held in the food danger zone?
4 hours
Bacteria most likely grow on the pH scale: below 7.0
Employees should never _____ in preparation areas. Spit or smoke
Kitchen door screens must have the right size mesh, no tears, and: the door is kept
closed as much as possible
One of the easiest and most effective ways to prevent Hepatitis A and Norovirus is:
good, proper hand washing
Which of the following is NOT a reason to refuse food items? the driver does not speak
English
